Ricciarelli, Italian Almond Christmas Cookies (Gluten-Free)
Ricciarelli are perfectly chewy little Italian almond cookies from Siena. They're amazing Christmas cookies if you're gluten-free, or if you love the flavor of almonds. Topped with a generous amount of powdered sugar, they have a sweet, snowy appearance. Ricciarelli are easy to make in a short amount of time, and a great project for kids. Make sure to use a brand of almond flour with a fine texture; I use Bob's Red Mill. And they're naturally gluten-free!
Keyword almond flour, christmas baking recipes, christmas cookies, christmas recipes, gluten-free, italian baking, italian cookies, italy
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Author Stephanie Stiavetti
3cupsfine almond flour
1 1/2cupspowdered sugardivided
Line two baking sheets with parchment paper.
Combine the almond flour, granulated sugar, 1 cup of the powdered sugar, the baking powder, and the salt in a bowl.
In a separate large bowl, beat the egg whites into soft peaks. Fold in the almond extract, vanilla extract, lemon zest, and almond-flour mixture. Stir until completely combined.
Use a tablespoon to scoop out a large ball of cookie dough. Roll the dough into a ball in your hands, then use the bottom of a glass to gently smash the cookie into a disk about ½-inch thick. Roll in the remaining powdered sugar and set on the parchment-lined baking sheet. Repeat with the remaining dough.
Let sit, uncovered, on the counter for about 45 minutes, or until the surfaces dry out just a touch. Preheat the oven to 250°F (121°C).
Place the cookies into the preheated oven and bake for 22 to 27 minutes, until they are golden brown around the edges.
Cool completely on a cooling rack, then store in an airtight container for up to a week.